FOR THE BURGERS

Preparation

Make the slaw: in a large bowl, whisk together lime juice, rice vinegar, and honey. Add pear, both cabbages, celery, scallion, cilantro, chile (if using), and sesame seeds. Toss to coat. Cover and refrigerate.

In a small bowl whisk together mirin, soy sauce, and sugar until dissolved. Stir in ketchup, Worcestershire sauce, apple butter, Dijon, horseradish, garlic powder, and allspice. Cover and store in refrigerator until ready to use.

Set up 3 rimmed plates for dredging. In one add flour, season with salt and pepper. In the next, add eggs and water, beat lightly. In the last plate, add panko. Season each patty with salt and pepper. Bread each patty, starting with the flour, then egg mixture, then panko. Take care to coat each patty evenly at each step. Place breaded patties on a clean plate to set up.

Heat an inch of peanut oil in a large cast iron skillet to about 360 degrees F. Fry the patties until medium-rare and golden, about 3 minutes each side. Drain on paper towels and rest for at least 5 minutes.

Dress the potato buns with mayo on both sides and place a portion of slaw on each bottom bun. Place the patties and drizzle with katsu sauce. Add the top buns. Serve immediately.

Customer Service

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